Chicken Alfredo Lasagna

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Red Onion, Diced
• 4 cloves Garlic, Diced
• 4 slices Bacon - Cut Up (Applewood Smoked Adds Great Flavor)
• 1-½ pound Boneless, Skinless Chicken Breast, Cut Into 1" Cubes
• 2 Tablespoons Olive Oil
• ½ teaspoons Salt
• ¼ teaspoons Black Pepper
• ¾ cups Chicken Broth
• 3 jars (15 Oz. Size) Alfredo Sauce
• 3 Tablespoons Fajita Seasoning
• 1 pound Lasagna Noodles
• 15 ounces, weight Ricotta Cheese
• 2 cups Mozzarella Cheese, Shredded
• 2 cups Parmesan Cheese, Shredded
• 1 whole Egg, Beaten
• 1 Tablespoon Dried Parsley
• 2 dashes Nutmeg

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Cook the lasagna noodles in a pan of boiling water until just tender, about 10 minutes, then drain and lay them flat so they do not stick.

2. Cook the bacon pieces in a large skillet over medium heat until crisp, about 6 minutes. Move the bacon to a paper towel, leaving about a tablespoon of fat in the pan.

3. Add the olive oil to the skillet over medium heat. Cook the red onion for 3 minutes, add the garlic and cook 1 minute more. Add the chicken cubes, salt and black pepper, and cook until no pink remains, about 8 minutes, reaching 165°F (74°C) in the thickest piece.

4. Stir in the chicken broth, fajita seasoning and Alfredo sauce, then simmer gently for 5 minutes. Return the bacon to the pan and stir to combine.

5. In a bowl, mix the ricotta, beaten egg, dried parsley and nutmeg until smooth.

6. Spread a thin layer of the chicken Alfredo sauce in a baking dish. Layer noodles, ricotta mixture, chicken sauce, mozzarella and parmesan, then repeat until all ingredients are used, finishing with noodles, sauce, mozzarella and parmesan.

7. Cover the dish with foil and bake for 40 minutes. Uncover and bake 10 to 15 minutes more, until bubbling and the center reaches 165°F (74°C).

8. Let the lasagna rest for 15 minutes before cutting into 12 portions.